Marshmallow Fluff is a classic sweet treat that’s incredibly easy to make at home! You only need 5 ingredients (and one of them is water) to make this creamy, fluffy recipe. It’s a kid-friendly dessert that always makes me smile!
What’s in this Marshmallow Fluff Recipe
You only need five ingredients to make homemade marshmallow fluff! The best part is that you probably already have everything you need in your kitchen now.
- White Granulated Sugar: This is what creates the best amount of sweetness in the fluff.
- Light Corn Syrup: This helps with the consistency of the fluff and keeps hard crystals from forming.
- Egg Whites: I try to use free-range organic eggs when possible.
- Vanilla: For the very best flavor, consider making your very own homemade vanilla extract!
PRO TIP: Slowly add your syrup into the egg white mixture. If you pour it in too fast, you can run into issues while trying to mix it.
What equipment do I need to make marshmallow cream?
You’ll need a candy thermometer and you’ll want to check it often. You do not want to leave the sugar mixture on the stove after it reaches that 240°F. Besides that, I use a stand mixer and a kitchen scale, but the scale is optional.
Marshmallow fluff is a marshmallow spread. It tastes a lot like a marshmallow that you would roast over a fire, but it is available in spread form. You can add it to sandwiches with peanut butter or use it in other recipes.
If you do not have a stand mixer, you can use a hand mixer. However, you will need to hold the mixer for about 8 minutes at the end, which may be tiring. Even so, it’s still worth the effort because this easy fluff recipe is that good!
You can eat it with a spoon right out of the jar! It’s also great in sandwiches, with various fruits and berries, on top of a mug filled with hot chocolate and so much more. The options are pretty endless here!
How to Store
In an airtight container in the fridge, marshmallow fluff will stay fresh for up to 2 weeks.
How to Freeze
I recommend scooping the fluff into a Ziplock bag and spreading it out into an even layer before freezing. This will make it easier to only defrost as much as you need at a time. When stored properly in an airtight container in the freezer, marshmallow fluff will stay fresh for up to 3 months!
Spread some of this cream on a slice of bread and add peanut butter to another slice to form a fluffernutter sandwich! You can also get creative with fun recipes like cotton candy s’mores and marshmallow fluff fudge.
More Baking Basic Recipes We Love
- Stabilized Whipped Cream
- Colored Sprinkles (How to Dye Sprinkles)
- Hot Fudge Sauce
- Homemade Nutella
- Cake Flour
- Homemade Pie Crust
How to Make Marshmallow Fluff (Homemade Marshmallow Cream Recipe)
- ¼ cup water 57 grams
- ½ cup granulated sugar 100 grams
- ½ cup light corn syrup 156 grams
- 2 large egg whites 70 grams
- 1 teaspoon pure vanilla extract 4 grams
- Kitchen Scale (optional)
- Candy Thermometer
- Stand Mixer
- Add the water, granulated sugar, and corn syrup to a small saucepan fitted with a candy thermometer. Heat just until the mixture reaches the softball stage (240°F).¼ cup water, ½ cup granulated sugar, ½ cup light corn syrup
- While the syrup is heating, add the egg whites to the bowl of a stand mixer fitted with the whisk attachment and beat on medium-high speed until soft peaks form, about 4-5 minutes.2 large egg whites
- Once the egg whites have formed soft peaks and the sugar syrup has reached 240°F, turn the mixer to low speed and slowly pour the sugar syrup into the egg whites. If you can, pour the sugar syrup down the side of the bowl so it has time to cool slightly before hitting the egg whites– but be careful!
- Once all of the syrup has been added to the egg whites, add the vanilla and turn the mixer to high speed and beat until stiff peaks form, about 7-8 minutes.1 teaspoon pure vanilla extract
- This recipe makes 2 cups of marshmallow cream.
- Store your fluff in a food storage container. Be sure to keep it stored in the refrigerator to keep it fresh.
- Slowly add your syrup into the egg white mixture. If you pour it in too fast, you can run into issues while trying to mix it.
- Check your candy thermometer often. You do not want to leave the sugar mixture on the stove after it reaches that 240°F.
- If you can, pour the sugar syrup down the side of the bowl so it has time to cool slightly before hitting the egg whites– but be careful!